Everyday Corn Muffins

Corn Muffins
Corn Muffins. Diana Rattray
  • 27 mins
  • Prep: 10 mins,
  • Cook: 17 mins
  • Yield: 10 Muffins (10 servings)

Bake these corn muffins to go with greens, soup, beans, or chili.

What You'll Need

  • 1 cup flour
  • 1 1/4 cups cornmeal (yellow)
  • 2 tablespoons sugar (more or less, to taste)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 large egg
  • 4 tablespoons butter (melted and cooled)

How to Make It

Grease a muffin tin (about 10 muffin cups). Heat oven to 450°.

In a bowl, combine the flour, cornmeal, sugar, baking powder, and salt.

In a mixing bowl, whisk together the milk, egg, and butter.

Pour dry mixture into the wet ingredients and stir just until moistened.

Fill muffin cups about 3/4 full.

Bake at 450° for 5 minutes, then reduce heat to 400° and bake for about 12 minutes longer, or until the muffins begin to brown on top.

Makes about 10 muffins.

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Nutritional Guidelines (per serving)
Calories 216
Total Fat 11 g
Saturated Fat 5 g
Unsaturated Fat 4 g
Cholesterol 110 mg
Sodium 306 mg
Carbohydrates 24 g
Dietary Fiber 2 g
Protein 7 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)